Found: 17
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The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 4022, doi. 10.3390/foods12214022
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- Article
The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period.
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- Journal of Food Process Engineering, 2023, v. 46, n. 9, p. 1, doi. 10.1111/jfpe.14403
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- Article
Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 4, p. 2899, doi. 10.1007/s11694-022-01399-x
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- Article
The Prediction of Free Radical Scavenging Activity, Starter Cultures Count and Sensory Characteristics of Probiotic Yogurt Containing the Hydroalcoholic Extracts of Spirulinaplatensis and Ferulagoangulata by Artificial Neural Network (ANN).
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 1, p. 105
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- Article
Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5537, doi. 10.1007/s11694-021-01119-x
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- Article
Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product.
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- BioMed Research International, 2021, p. 1, doi. 10.1155/2021/1057531
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- Article
Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology.
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- Food Science & Nutrition, 2021, v. 9, n. 6, p. 3317, doi. 10.1002/fsn3.2304
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- Article
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil.
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- Food Science & Nutrition, 2021, v. 9, n. 5, p. 2458, doi. 10.1002/fsn3.2186
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- Article
Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil.
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- Evidence-based Complementary & Alternative Medicine (eCAM), 2020, p. 1, doi. 10.1155/2020/5190603
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- Article
The Antibacterial Effects of the Aqueous and Ethanolic Extracts of Cordia myxa L. Fruit on Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella typhi.
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- Qom University of Medical Sciences Journal, 2015, v. 9, n. 4, p. 12
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- Article
Study of Lactic Acid Bacteria Community From Raw Milk of Iranian One Humped Camel and Evaluation of Their Probiotic Properties.
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- Jundishapur Journal of Microbiology, 2015, v. 8, n. 5, p. 1, doi. 10.5812/jjm.8(5)2015.16750
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- Article
Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1447, doi. 10.1111/jfpp.12104
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- Article
Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1608, doi. 10.1111/jfpp.12123
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- Article
Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 82, doi. 10.1111/1471-0307.12086
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- Article
Application of Glazing for Bread Quality Improvement.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2381, doi. 10.1007/s11947-011-0594-7
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- Article
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets.
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- Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1238, doi. 10.1007/s11947-010-0423-4
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- Article
Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 3, p. 241, doi. 10.1016/j.fbp.2010.11.009
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- Article